Chef Luke Venner

Born and raised on the Missouri River in rural South Dakota, Luke trained in kitchens from Napa Valley to New York City, where he was ultimately mentored by Michelin two-star chef Shaun Hergatt. His cooking style has since been praised by The New York Times, Gotham, Elle, Vogue, Men's Health, Brides, Smithsonian and Wine Spectator. Luke’s approach at Elm is influenced by the culinary traditions of the East Coast, with imaginative nods to the travels that brought him here. Before discovering Elm, he was the chef at the beloved Manhattan restaurants BLT Fish and BLT Steak.